HomeRoast Digest


Topic: Timor Aifu (was something else) (6 msgs / 180 lines)
1) From: Charlie Herlihy
<Snip>
Tell us more about the Timor, Mike. I didn't think you roasted
to the "vienna" stage much. Is that the real sweet spot? I'd
love to give the Timorese growers some support, but I'm a little
nervous about a variety that's a robusta cross...I don't mind a
dark and oily roast at all if it's the right bean for it (Pluma,
Harar, Sulawesi...)   I'm sipping my first home roasted Kona
right now-Pele Wood's est. Verrry interesting.
Charlie
=====
Do you Yahoo!?
Yahoo! News - Today's headlineshttp://lists.sweetmarias.com/mailman/listinfo/homeroast">http://news.yahoo.comhomeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: Mike McGinness
From: "Charlie Herlihy" 
<Snip>
Hi Charlie,
You're right, my most common roast is light full city 435f around 11min BB
profiled. I'm stuck in a roasting rut! So I roasted some Timor Vienna. What
I call Vienna is med-dark brown with spots of oil. Not as dark as what I
call French, almost total oil sheen. The Timor Aifu was discussed a bit this
Spring when it first came in. I liked the Timor Maubese SM had last year and
was low so bought the Aifu. I don't like it quite as well as last years
Maubese (long long since gone...) It's not quite as rounded a cup. And as
Tom states, it does handle a wide roast range. A couple weeks ago I tried it
my usual 11min 435f BB profile and while it was a good cup, not what I'm
looking for in Indo'. Too "nice" a cup if you know what I mean. I prefer
Sumatra or Sulawesi for that, a bit more of the Indo' spice characteristic.
However, Timor is great for espresso shots or Cafe' Crema (at least my 18gr
5oz 25sec version) roasted 460 Vienna just getting 2nd crack going total BB
profile 13min ish. A rather bold sweet smooth shot. We also like Timor
Vienna roast blended with Sulawesi light full city 1:4 now and then (good
for morning eVac pot or Cafe' Crema Americano.)
And here you go mentioning your FAMOUS Pluma again. Tell you what, how 'bout
swapping a # Pluma for a # Timor?
BTW, is the Wood's Kona 02 crop for sure? 02 crop wasn't shipping until
early Spring. 01 was/is good, 02 crop is a knotch above it IMNSHO, I have
both... I simply love the 02 crop. It's my fav' Kona of the dozen or so I
have... Though the Brocksengate Kona I've got roasted is better than I
remember it. This is it's first BB profiled roasting...
Have a bit of work paperwork still to do so that's all for now!
MM;-)
Home Ju-Ju Variable Variac Rockin' Rosto Roasting in Vancouver, WA USA
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

3) From:
On Wed, 11 Sep 2002 19:45:03 -0700 (PDT)
 Charlie Herlihy  wrote:
<Snip>
The Aifu has wonderful body and mouthfeel.  I think it is a
 little less complex and interesting than a good Papua New
 Guinea (my favourite every day drinking coffee), but most
 of my friends prefer the Aifu.
That the Aifu is organic and the political situation are
 bonuses, but I'd buy lots of Aifu anyway.  It is the only
 coffee I've bought a 20 lb. bag of so far.  I have a lot
 of friends who get really disappointed if they invite me
 over, and I don't bring half a pound of Aifu for them.
Be well,
Lissa
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: R.N.Kyle
This is a multi-part message in MIME format.
Lisa, I would like to know how you roast and rest your Papua New Guinea. =
I have 3 lbs and have not roasted any as of now, and would like to have =
a good starting place. Thanks for any future posts
Ron Kyle
a coffee roaster from South Carolina
rnkyle

5) From:
On Thu, 12 Sep 2002 19:55:01 -0400
 "R.N.Kyle"  wrote:
<Snip>
I generally go just into second crack, and rest it for a
 day.  It is at it's best at 24-48 hours after roast,
 drinkable for another 4 days.
When I'm roasting a lot of it (as I will be next week for a
 formal dinner party), I'll roast most of it just into
 second crack, then roast a few batches a bit lighter, and
 a few a bit darker, then mix it all together.  Makes it
 even more complex.
PNG is very forgiving.  It is good anywhere from a bit
 before 2nd crack to almost to 3rd crack.  When I get my
 friends into roasting (2 so far, 2 or 3 about to give in),
 I suggest they start with the PNG because it is hard to
 mess up.
Be well,
Lissa
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

6) From: R.N.Kyle
This is a multi-part message in MIME format.
Lisa wrote this about PNG
I generally go just into second crack, and rest it for a
 day.  It is at it's best at 24-48 hours after roast,
 drinkable for another 4 days.
Thank you Lisa, I got home about 7pm est tonight (Friday) the 13th. may =
be a bad day for roasting. I roasted 4 batches in my FR+ 10 sec into 2nd =
crack. I brewed a one cup French Press and thought it was very good, and =
know tomorrow it will be better, thanks again.
Ron Kyle
a coffee roaster from South Carolina
rnkyle
  homeroast mailing list
 http://lists.sweetmarias.com/mailman/listinfo/homeroast


HomeRoast Digest